Creamy Broccoli Cauliflower Salad

Instructions:

1. Cut the 300g broccoli and 300g cauliflower into small, uniform, bite-sized florets.
2. Dice 170g smoked turkey into small pieces. Place in a skillet over medium heat and cook until edges are crisp and internal temperature reaches 165°F (74°C). Remove from heat and let cool slightly.
3. In a small whisking bowl, combine 120ml mayonnaise, 45ml apple cider vinegar, and 25g granulated sugar.
4. Stir in 3g salt and 1g black pepper until the dressing is smooth and the sugar is fully dissolved.
5. In a large mixing bowl, toss together the broccoli florets, cauliflower florets, 75g finely diced red onion, and 60g dried cranberries.
6. Gently fold in the crisped smoked turkey, 65g sunflower seeds, and 115g cubed sharp cheddar cheese.
7. Pour the dressing over the vegetable mixture and toss thoroughly until every floret is evenly coated.
8. Cover the bowl and refrigerate for 60 minutes to allow the flavors to meld and the vegetables to soften slightly.